What did everyone cook today?
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I just grilled weird looking ribeyes, [censored] good though.
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Tex_77 I’ve never tried the mayo technique. I tried it instead of butter on grilled cheese and was not a fan. The color you achieved was great! Any noticeable difference taste wise?
Joe Hell you cant taste the mayo
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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@s-a-m Aides in browning and achieving a nice crust.
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
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Hamburgers, Hot Dogs, and Kicked Up Baked Beans for 160 Hungry Snow Machiners
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Tex_77 @s-a-m I have used mayo or mustard at various times, both are great for getting spices to adhere to the meat, I am not as thrilled with the crust… What develops is actually very good, but I find it to be too thin…
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Tex_77 @s-a-m I have used mayo or mustard at various times, both are great for getting spices to adhere to the meat, I am not as thrilled with the crust… What develops is actually very good, but I find it to be too thin…
raider2119 I’ve never done mustard on a steak, but I believe I have in the past on ribs and brikset.
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I just grilled weird looking ribeyes, [censored] good though.
twilliams Looks like they flattened out during the aging process… I age in Umai bags, and I truss the roast every inch or so with rubber bands to hold it’s shape.
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Made some red wine braised short ribs yesterday, they were to die for.
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Tex_77 NICE looking! Get a lot of use out of that Dutch Oven?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I do, it’s a lodge, the one thing I don’t like about it is the walls aren’t straight down on the inside, so you lose a little space for browning. I keep thinking I want to buy a Staub, then I look at the price and change my mind.
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Tex_77 The walls aren’t straight down or are? I don’t understand how them being straight down would create less room? Or do they go out in other dutch ovens?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 The walls aren’t straight down or are? I don’t understand how them being straight down would create less room? Or do they go out in other dutch ovens?
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Tried a Parmesan crusted sirloin this weekend. Was actually quite good. I just melted a couple tablespoons of butter, mixed in Parmesan until it thickened up, then added some garlic powder. Definitely going to do this again, especially with lesser cuts.! I added it on top of the steak and then cranked the heat up for a couple minutes. Forgot to get the “after picture” as we were too busy eating!
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Brianh I am VERY guilty of taking the before and getting too excited and eating before I take an after pic! Look good man!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Brianh I am VERY guilty of taking the before and getting too excited and eating before I take an after pic! Look good man!
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Jonathon I’m also that guy! I’ve got a unique cut of beef ribs with attached ‘Denver’ steak in the smoker and a Tomahawk that I’m doing in the fire pit today
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Cajun and green chilie pasta
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